Post by Loupy on Aug 13, 2010 20:26:37 GMT -7
Sausage Hash Brown Bake
From: tasteofhome.com
Pork sausage is sandwiched between layers of hash browns flavored with cream of chicken soup and French onion dip.
Cheddar cheese tops the all-in-one breakfast casserole from Esther Wrinkles of Missouri.
Servings: 10-12
Prep: 15 min.
Bake: 55 min.
Ingredients:
2 pounds bulk pork sausage
2 cups (8 ounces) shredded cheddar cheese, divided
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup (8 ounces) sour cream
1 carton (8 ounces) French onion dip
1 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1/8 teaspoon pepper
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
Directions:
In a large skillet, cook sausage over medium heat until no longer pink; drain on paper towels.
In a large bowl, combine 1-3/4 cups
cheese and the next seven ingredients; fold in potatoes.
Spread half into a greased shallow 3-qt. baking dish.
Top with sausage and remaining potato mixture.
Sprinkle with remaining cheese.
Cover and bake at 350° for 45 minutes.
Uncover; bake 10 minutes longer or until heated through.
Nutrition Facts:
1 serving (1 piece) equals
382 calories,
27 g fat (
14 g saturated fat),
63 mg cholesterol,
776 mg sodium,
20 g carbohydrate,
2 g fiber,
13 g protein.
***Note from Loupy. I am not a pepper eater, so I would put in fresh spinach and some sun-dried tomatoes in their place.
© Taste of Home 2009
From: tasteofhome.com
Pork sausage is sandwiched between layers of hash browns flavored with cream of chicken soup and French onion dip.
Cheddar cheese tops the all-in-one breakfast casserole from Esther Wrinkles of Missouri.
Servings: 10-12
Prep: 15 min.
Bake: 55 min.
Ingredients:
2 pounds bulk pork sausage
2 cups (8 ounces) shredded cheddar cheese, divided
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup (8 ounces) sour cream
1 carton (8 ounces) French onion dip
1 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1/8 teaspoon pepper
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
Directions:
In a large skillet, cook sausage over medium heat until no longer pink; drain on paper towels.
In a large bowl, combine 1-3/4 cups
cheese and the next seven ingredients; fold in potatoes.
Spread half into a greased shallow 3-qt. baking dish.
Top with sausage and remaining potato mixture.
Sprinkle with remaining cheese.
Cover and bake at 350° for 45 minutes.
Uncover; bake 10 minutes longer or until heated through.
Nutrition Facts:
1 serving (1 piece) equals
382 calories,
27 g fat (
14 g saturated fat),
63 mg cholesterol,
776 mg sodium,
20 g carbohydrate,
2 g fiber,
13 g protein.
***Note from Loupy. I am not a pepper eater, so I would put in fresh spinach and some sun-dried tomatoes in their place.
© Taste of Home 2009
